Beef Brisket with Savory Carrots and Prunes

Beef Brisket with Savory Carrots and Prunes
Print Recipe
Servings
8
Passive Time
3 1/2 Hours
Servings
8
Passive Time
3 1/2 Hours
Beef Brisket with Savory Carrots and Prunes
Print Recipe
Servings
8
Passive Time
3 1/2 Hours
Servings
8
Passive Time
3 1/2 Hours
Ingredients
Servings:
Instructions
  1. Heat oil in stock pot oven over medium heat until hot. Brown beef brisket; remove. Pour off drippings.
  2. Add onion to stock pot; cook and stir 5 minutes or until tender. Add 1/2 cup water. Return brisket; bring to a boil. Reduce heat; cover tightly and simmer 2 1/4 hours. Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper; continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender. Remove brisket and carrots; keep warm.
  3. Add prunes to stock pot; cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped. Trim fat from brisket; carve diagonally across the grain. Serve with carrots, prunes and sauce.